Savory Bulgogi Sprout Protein Bowl
20 minsPlates
High-Protein / Plant-Based / Micronutrient-Dense · Min. 30g Protein
Yield: 1 serving (~38g total protein per served plate)
- Sulforaphane Rich — Packed with active broccoli and radish sprouts to maximize cellular defense.
- Lean Plant Protein — Utilizes textured protein and clean functional bases to hit high-performance macronutrients.
- Metabolic Kick — Capsaicin profiles within the bulgogi reduction help spark metabolic energy expenditure.
Ingredients
The Base Bowl
- 2 cups fresh home-grown broccoli and radish sprouts (tightly packed)
- 1/2 cup red onion, thinly sliced into crescents
- 1 medium carrot, spiralized or julienned with skins intact
- 1/2 cup fresh shiitake mushrooms, sliced and lightly pan-seared
Protein Profile
- Seitan (made with 40g vital wheat gluten powder)
Savory Bulgogi Paste Sauce
- 400g canned tomato puree or sieved tomatoes
- 1 tsp cayenne pepper powder
- 1 tsp zero-calorie sweetener
- A heavy dust of freshly cracked black pepper
- a pinch of pink salt
Equipment
- Large stainless steel mixing bowl
- Non-stick skillet (for searing shiitake and protein)
- Sharp chef's knife & chopping board
Simple Method
- 1Prepare the raw vegetable matrix: spiralize the carrots, slice the onions, and lay down your mixed sprouts and air-fried mushrooms side-by-side in your serving bowl.
- 2Air-fry your single-portion batch of seitan for roughly 6 minutes until it achieves a crisp, structurally firm texture.
- 3While the seitan is cooking, prepare the dressing: mix the tomato puree, cayenne pepper, zero-calorie sweetener, black pepper, and salt to taste in a small container (heating it in the oven to release the flavor is optional).
- 4Add the air-fried seitan to the bowl next to the mushrooms, drizzle one-third of your prepared dressing in a circular motion over the top, and finish with a crack of black pepper or cayenne pepper for extra spice.
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